Zuppa Di Ceci
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15Prep Time Minutes
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70Total Time Minutes
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11Number of Ingredients
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4Servings
Ingredients
- 22 mL olive oil, divided
- 2 onions, diced
- 1 bunch fresh rosemary leaves, chopped and divided
- 6 cloves garlic, smashed with the flat side of a kitchen knife
- 3 cans (each 398 mL) Hunt’s® Tomato Sauce
- 2 cans (each 540 mL) chickpeas, drained and rinsed
- 1 can (156 mL) Hunt’s® Tomato Paste
- 1 L chicken broth
- 250 mL packed fresh basil leaves, divided
- 4 slices bread, cut into cubes
- 2 mL salt
Directions
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Step one
In large saucepan set over medium-high heat, add 7 mL oil. Add onions, half the rosemary and smashed garlic; cook, stirring occasionally, for 3 or 4 minutes or until onions have softened.
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Step two
Stir in tomato sauce, chickpeas, tomato paste and chicken broth. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes or until chickpeas are softened and mixture has thickened slightly.
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Step three
Meanwhile, preheat oven to 375°C.
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Step four
Transfer half the soup to large bowl. Using immersion blender, purée soup in saucepan until creamy. Transfer soup in bowl back to saucepan and stir to combine.
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Step five
In medium bowl, toss bread with 7 mL oil. Add remaining rosemary, season with salt and toss to coat. Arrange on parchment paper–baking sheet and bake, turning once, for 10 to 15 minutes or until golden brown.
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Step six
Divide soup among four bowls and garnish with toasted bread, remaining basil and remaining oil.
Preparation images
Zuppa Di Ceci




